Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt are the perfect treat for any occasion. After making these countless times, I’ve discovered the trick to the perfect toffee cookie is browning the butter. This adds an incredible nutty flavor that pairs perfectly with the coffee and toffee. Keep reading for my best tips on how to make these cookies. If you love recipes like this, you’ll also enjoy Classic Italian Cream Bombs Filled with Vanilla Custard and Authentic Jamaican Curry Chicken Recipe With Coconut Sauce.
Why This Crispy Brown Butter Coffee Toffee Cookies with Sea Salt Is Pure Comfort
- Crispy edges with a chewy center
- Rich coffee and toffee flavors
- Sprinkled with sea salt for the perfect balance
- Easy to make and always a crowd-pleaser
What You'll Need for Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Butter
- Sugar
- Brown sugar
- Eggs
- All-purpose flour
- Instant coffee
- Toffee bits
- Sea salt
- Vanilla extract
- Baking soda
- Salt
- Optional: Additional sea salt for sprinkling
📝 Ingredient Notes
- Instant coffee: Using instant coffee gives these cookies a rich coffee flavor without the graininess of coffee grounds.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes mixing the dough a breeze → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and promotes even baking → See on Amazon
How to Make Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
- Step 1: Melt butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and gives off a nutty aroma, about 5-7 minutes.
- Step 2: Remove from heat and stir in instant coffee until dissolved. Let cool for 5 minutes.
- Step 3: In a large bowl, whisk together sugars, eggs, and vanilla until light and fluffy. Add cooled butter mixture and mix until combined.
- Step 4: In another bowl, whisk together flour, baking soda, and salt. Gradually add to sugar mixture, mixing just until combined. Fold in toffee bits.
- Step 5: Chill dough in the refrigerator for at least 1 hour or up to 3 days. When ready to bake, preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Step 6: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, leaving about 2 inches between cookies. Sprinkle with sea salt.
- Step 7: Bake for 10-12 minutes, or until edges are golden brown and centers are set. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
- Common mistake and fix: Be careful not to overbake the cookies. They may seem underdone, but they will firm up as they cool.
- Pro tip: For extra crispy cookies, chill the dough balls in the freezer for 15 minutes before baking.
- Pro tip: Store cookies in an airtight container at room temperature for up to 5 days.
Storing & Reheating Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 1 week. Make-ahead tip: Dough can be made ahead and chilled in the refrigerator for up to 3 days.
Freezing Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: Using browned butter in these cookies adds an incredible depth of flavor.
- Best substitution: Replace toffee bits with chocolate chips or chopped nuts for a different flavor twist.
- Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If cookies are spreading too much, chill the dough balls in the freezer for 15 minutes before baking.
Want to level up this recipe?
KitchenAid Hand Mixer — Handy for mixing small batches or creaming butter and sugar → Check price on Amazon
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt
Ingredients
Main Ingredients
- Butter
- Sugar
- Brown sugar
- Eggs
- All-purpose flour
- Instant coffee
- Toffee bits
- Sea salt
Seasonings
- Vanilla extract
- Baking soda
- Salt
Optional Toppings
- Additional sea salt for sprinkling
Instructions
- Step 1: Melt butter in a saucepan over medium heat, stirring occasionally, until it turns golden brown and gives off a nutty aroma, about 5-7 minutes.
- Step 2: Remove from heat and stir in instant coffee until dissolved. Let cool for 5 minutes.
- Step 3: In a large bowl, whisk together sugars, eggs, and vanilla until light and fluffy. Add cooled butter mixture and mix until combined.
- Step 4: In another bowl, whisk together flour, baking soda, and salt. Gradually add to sugar mixture, mixing just until combined. Fold in toffee bits.
- Step 5: Chill dough in the refrigerator for at least 1 hour or up to 3 days. When ready to bake, preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Step 6: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, leaving about 2 inches between cookies. Sprinkle with sea salt.
- Step 7: Bake for 10-12 minutes, or until edges are golden brown and centers are set. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: Using browned butter in these cookies adds an incredible depth of flavor.
- Best substitution: Replace toffee bits with chocolate chips or chopped nuts for a different flavor twist.
- Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be doubled or halved depending on your needs.
- Troubleshooting: If cookies are spreading too much, chill the dough balls in the freezer for 15 minutes before baking.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 1 week.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
- Make ahead: Dough can be made ahead and chilled in the refrigerator for up to 3 days.
Nutrition Per Serving
- Calories: 120
- Protein: 1g
- Fat: 6g
- Carbs: 15g
- Fiber: 0g
- Sugar: 10g
- Sodium: 100mg
- Cholesterol: 20mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Brown Butter Coffee Toffee Cookies with Sea Salt FAQs
Yes, the dough can be made ahead and chilled in the refrigerator for up to 3 days. Baked cookies can also be frozen for up to 3 months.
Cookies may spread too much if the dough is too warm or the baking sheet is not properly greased or lined. Chilling the dough balls in the freezer for 15 minutes before baking can help prevent this.
No, instant coffee granules are not the same as instant coffee and will not dissolve properly in the butter.
Store leftover cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week.
Yes, these cookies are perfect for holiday gatherings. They can be made ahead and frozen, then thawed and served at room temperature.
A Warm Final Note
I can’t wait for you to try Crispy Brown Butter Coffee Toffee Cookies with Sea Salt and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
